Aug 3, 2004 - What happens when you combine the products of a pair of Oregon Rogues? In one case, you get Rogue Chocolate Stout Cheddar cheese.

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Rogue Creamery, a "micro creamery" based in Central Point that has been racking up both national and international awards in the last two years, rolled out the new cheese in June.

For the Rogue Chocolate Stout Cheddar, the curds are made from whole milk from a single herd of Holstein's raised at Bonanza View Dairy in Oregon. The curds are hand-rolled with Rogue Ales' Chocolate Stout and organic chocolate syrup from Dagoba, both for color and to help bind the beer and curds, giving it a marbled appearance.

Jack Joyce, owner of Newport-based Rogue Ales, says the combination of the two Rogue companies' products makes sense. Not only is there a natural nexus with the companies' names, both companies make high-quality products. In addition, the companies' people work well together, he says. And for Joyce, there's also a little history involved.

"My dad used to bring home the (Rogue Creamery's) Blue cheese wheel when I was a little kid," Joyce said.

Rogue Ales will be doing some pairings with Rogue Creamery cheese and Rogue Creamery will be doing likewise with Rogue ales. The cheese plant's store includes microbrewed beers and wine and recently added taps. Soon, tastings will begin at the plant.

Noting that they are "foodies," co-owner David Gremmels says he and partner Cary Bryant have been "starving" to add that aspect of the food business back into their lives. In addition, Gremmels and Bryant still have plans eventually to open "Palace" in a historic building in Ashland, Ore.